Pineapple and Stem Ginger Pavlova

Ingredients:

4 egg whites

250 g (8 oz) caster sugar

1 1/2 tsp corn flour

1 1/2 tsp white wine vinegar

Topping

375 ml (13 oz) double cream

60 g (2 oz) stem ginger in syrup, cut into matchstick strips

1 x 400 g (13oz) can pineapple rings, drained

Method:

1. Preheat oven to 160 °C (325 °F, Gas 3). Mark a 23 cm (9 in) circle on a sheet of non-stick baking parchment, turn the paper over, and line a baking tray.

2. Whisk the egg whites until stiff, and then add the sugar 1 tsp at a time, whisking the mixture constantly.

3. Blend the corn flour and vinegar and whisk into the egg white mixture.

4. Spread the mixture inside the circle on the baking parchment, building up the side so that it is higher than the middle. Place in the oven, then immediately reduce the heat to 150 °C (300 °F, Gas2).

5. Bake the meringue for 1 hour or until firm to the touch. Turn off the oven and leave the meringue inside for another hour.

6. Peel the lining paper from the meringue and transfer the meringue, and transfer the meringue to a serving plate. Leave to cool.

7. Before serving, whip the double cream until stiff, and stir in half of the stem ginger strips. Spoon the mixture into the middle of the meringue. Top with the pineapple rings and the remaining stem ginger strips.

Friendly Tip: The meringue based can be made a day in advance and kept in an air tight container in a cool place until needed. Should you require a bit of flavor in your whipped cream, add a drop or two of vanilla essence.